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18
USING YOUR GRILL
Your Dynasty grill consists of a set of U-burners, a bed of
ceramic briquettes and a heat retaining cooking rack.
Located above the burners, the stainless steel trays
supporting the ceramic briquettes protect the burner ports
from blockage. Each burner is rated at 25,000 BTU. The
grill burners, encompassing the entire cooking area, are
also side ported to minimize blockage from falling grease
and debris. Also available in some models are IR burners
providing intense infrared radiant heat. This type of heat
allows proper searing and browning as well as even
cooking of meats. Grease and food particles are
vaporized upon contact with the IR burner providing
and enriching the flavor of the food being cooked.
Grilling
Grilling requires high heat for searing and proper
browning. Most foods are cooked at the HI heat setting
for the entire cooking time. However, when grilling large
pieces of meat or poultry, it may be necessary to turn the
heat to a lower setting after the initial browning. This
cooks the food through without burning the outside.
Foods cooked for a long time or basted with a sugary
marinade may need a lower heat setting near the end of
the cooking time. Warming rack is used for defrosting or
for keeping food warm while grilling.
Grilling Hints
• The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the cut. Expert
chefs say it is impossible to have a rare doneness with a thin cut of meat.
• The cooking time is affected by the kind of meat, also by the size and the shape of the cut, the temperature of the meat when
cooking begins, and the degree of doneness desired.
• When defrosting meats it is recommended that it be done overnight in the refrigerator as opposed to a microwave. This
generally yields a juicer cut of meat.
• Use a spatula instead of tongs or a fork to turn the meat. A spatula will not puncture the meat and let the juices run out.
• To get the juiciest meats, add seasoning or salt after the cooking is finished and turn the meat only once (juices are lost when
the meat is turned several times). Turn the meat just after the juices begin to bubble to the surface.
• Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around
the edges at 2-inch intervals.
• Do not leave the grill unattended while cooking.
Operation
WARMING RACK
GRILL RACK